Just a few days ago, I was making pasta and decided there wasn't enough bought pasta sauce. Since I am insane, I decided that instead of doing something like adding more water to the sauce, I would make a roux, then add water and the sauce, thereby being a Master French Chef!
So I poured in olive oil because I didn't have butter, realized it was probably too much, decided to proceed anyway, and started stirring in flour (hoping that white whole wheat flour would work the same as all-purpose). (This is the type of thing that happens when I decide to cook at 10pm.)
Cooking flour in olive oil smells *really bad*, but I kept going. After I had a sludge, I decided it was about the right consistency for a roux, as the internet said something like a paste. I couldn't figure out how to make a sauce from roux, so I just dumped in the entire container of leftover sauce I had.
In about two seconds, everything miraculously congealed, and I discovered what I had before was decidedly not the texture of paste, but what I now had definitely was.
I then tried to pour in tons of hot water in an attempt to salvage and still have sauce. It did indeed make the roux not-paste, but then it turned into a mucky soup that tasted like flour.
I ended up tossing the pasta in olive oil, sprinkling on salt and pepper, and adding the cooked mushrooms I had prepared, but three days later, the kitchen still smells like burnt flour.
no subject
So I poured in olive oil because I didn't have butter, realized it was probably too much, decided to proceed anyway, and started stirring in flour (hoping that white whole wheat flour would work the same as all-purpose). (This is the type of thing that happens when I decide to cook at 10pm.)
Cooking flour in olive oil smells *really bad*, but I kept going. After I had a sludge, I decided it was about the right consistency for a roux, as the internet said something like a paste. I couldn't figure out how to make a sauce from roux, so I just dumped in the entire container of leftover sauce I had.
In about two seconds, everything miraculously congealed, and I discovered what I had before was decidedly not the texture of paste, but what I now had definitely was.
I then tried to pour in tons of hot water in an attempt to salvage and still have sauce. It did indeed make the roux not-paste, but then it turned into a mucky soup that tasted like flour.
I ended up tossing the pasta in olive oil, sprinkling on salt and pepper, and adding the cooked mushrooms I had prepared, but three days later, the kitchen still smells like burnt flour.